Roasted Vegetable Tart

A delicious & healthy summer side-dish that will steal all the attention at the next backyard barbecue!

Convincing the men in my life to eat vegetables is almost as difficult as convincing myself to stay away from chocolate. My mom makes a wonderful tomato pie that the boys love (recipe to come)! We wanted to give the pie a healthier twist (& trick the men into eating their veggies). Mom thought up the brilliant idea to take the famous Granny Hudson’s Pie Crust and stuff it with healthy summer vegetables!

Start with the veggies. Chop the vegetables into medium size chunks (not too big or the tart will be hard to eat, but not diced or they turn to mush. *They will cook down in size!) Add the raw veggies to a large bowl, with the Tablespoon of Olive Oil.

In a small bowl, mix together the Salt, Oregano, Dry Mustard, Black Pepper, and Garlic powder. Toss over the vegetables until well coated.

Place on a baking sheet, and roast in the oven: 400F for 35-40 minutes, turning them with rubber spatula every 15 minutes.

*While the vegetables are cooking, start on the crust.

Crust

Mix together the flour and salt in a large mixing bowl. Using a pastry cutter, chop in the crisco until the mixture resembles pea-sized balls crumbs.

Slowly add 1/4 Cup of ice water and mix with a large fork until the water is incorporated and the dough begins to come together. Then add the other 1/4 Cup of ice water. (Add 1 more Tablespoon if needed) *A Midwest Skinny Tip: Do not over mix the dough!! It should be a tad crumbly as you form it into a ball to roll out. It is not supposed to stick together perfectly!

Form the dough into a ball- then divide into halves.

Roll out the first half of the crust dough on a floured surface, forming a long oval. Using a metal spatula, place the rolled out dough on a baking sheet. (may want to cover with touch of olive oil to prevent sticking). Repeat with the second half of the dough.